Name: Sweet & spicy carrot tacos
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1kg carrots unpeeled, scrubbed and sliced ½cm thick; 4 tbsp sunflower oil; 3 tsp smoked paprika; 3 tsp ground cumin; 2 tsp dried oregano; 2 tsp garlic granules; 1½-2 tbsp urfa chilli to taste; 3½ tbsp date molasses; 1 lime zested and ½ juiced; small handful of coriander finely chopped; 200g feta crumbled; 200g soured cream; 400g frozen sweetcorn; 4 large spring onions trimmed; 1 tbsp sunflower oil; 1 lime juiced; small handful of coriander roughly chopped; 8 pickled jalapeños finely chopped; 1 tsp honey; toasted corn tortillas, chopped coriander and lime wedges

Ingredients for the sweet & spicy carrot tacos

1kg carrots
unpeeled, scrubbed and sliced ½cm thick
4 tbsp sunflower oil
3 tsp smoked paprika
3 tsp ground cumin
2 tsp dried oregano
2 tsp garlic granules
1½-2 tbsp urfa chilli
to taste
3½ tbsp date molasses
1 lime
zested and ½ juiced
small handful of coriander
finely chopped
200g feta
crumbled
200g soured cream

For the charred corn & spring onion salsa

400g frozen sweetcorn
4 large spring onions
trimmed
1 tbsp sunflower oil
1 lime
juiced
small handful of coriander
roughly chopped
8 pickled jalapeños
finely chopped
1 tsp honey

To serve

toasted corn tortillas, chopped coriander and lime wedges

Method

step 1
Begin by making the salsa, heat the grill on high and move a rack to the top. Pour some boiling water over the sweetcorn and leave for 1 min. Drain thoroughly then spread out on a baking tray with the spring onions. Drizzle over the oil and season well with salt and pepper. Put under the hot grill, and toast for 10-12 mins, until charred. Keep an eye on this and stir regularly to ensure even charring all over. Remove and leave to cool for 10 mins. Pick out the spring onions and roughly chop, then tip into a bowl with the corn, lime juice, coriander, jalapeños and the honey. Season to taste and set aside.
step 2
Heat the oven to 200C/180C fan/gas 6. Tip the carrots, oil and spices into a roasting tin and toss together using your hands. Roast, stirring once or twice, for 20-25 mins until golden brown and almost cooked through. Mix in the date molasses and return to the oven for 5 mins.
step 3
Meanwhile, tip the lime zest, coriander, feta and soured cream into a food processor and pulse a few times until finely chopped then season to taste with salt, pepper and lime juice. Tip into a serving bowl and keep in the fridge until needed. Will keep chilled for up to two days.
step 4
Serve the corn tortillas with a little of the lime-soured cream spread over the bottom, top with the carrots and any juices from the tin and sprinkle some salsa over the top. Finish with chopped coriander and lime wedges on the side.